White Bean and Avocado Salad With Garlic Oil

By Corinne Trang

Published April 10, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(2,025)
Comments
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Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.

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Ingredients

Yield:4 servings

  • ¼ cup grapeseed oil

  • 3 large garlic cloves, very thinly sliced

  • 2 ripe Hass avocados

  • 2 (15-ounce) cans cannellini beans, drained and rinsed

  • 3 tablespoons cilantro or parsley leaves, roughly chopped

  • 1 lemon, zested and juiced (about ¼ cup)

  • Kosher salt and black pepper

  • Pinch of smoked paprika (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

57 grams carbs; 536 calories; 12 grams monosaturated fat; 12 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 18 grams fiber; 804 milligrams sodium; 18 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.

  2. Step 2

    Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.

  3. Step 3

    Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

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Ratings

4 out of 5
2,025 user ratings
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Comments

Brigitte

This is a very good salad and a nice quick meal. I made half the recipe, added some cherry tomatoes cut in quarters, a shallot chopped, less olive oil, more lemon juice and the smoked paprika is very good in it. I mixed a finely chopped garlic clove with the oil, lemon juice, salt and pepper, as was too tired to make garlic oil and it was very good. I shall always make it like thus

Eric Phillips

Really well received by our large gathering. Added fine diced red onion, mainly because the color worked, but the crunch was nice too.

CJ

This was delicious. I used one 19oz can of Cento cannellini beans and one 9.2 oz can of Arroyabe white tuna. 6 year olds and adults all loved it.

Anna

This was very good!! I followed a few other commenters’ advice and added one celery rib and a bit of diced red onion for crunch, which I found essential. Something salty and with a bit of umami would go great- maybe a few anchovies, or canned tuna as some others suggested. I ate it on top of tostadas, which was absolutely delicious and provided the necessary crunch.

Eric

I used olive oil instead of grapeseed oil, put the lemon zest into the dressing and added halved grape tomatoes and the salad was delightful. I think that as a main it serves closer to 2 or 3 people than 4 people.

barbara

Added half moon slices of cucumber, served on a bed of arugula, topped with homemade croutons.

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